We shape our lives not by
what we carry with us
but what we leave behind

Wednesday, 28 August 2013

TUNA & POTATO SALAD

When it's hot outside and you don't feel like cooking , here's a recipe for a delicious and filling salad.

Ingredients for 4

5-6 boiled cold potatoes ( I cook on purpose a couple of extra potatoes and use them the next day for this salad)

250-300 g tuna (drained from its oil)

1 onion

2-3 hard boiled eggs

a dozen olives (I love Gaeta olives)

capers (optional)

parsley

vinegar

salt and pepper

olive oil (I always use extra virgin olive oil)

Slice onions and put them in a bowl with a little bit of wine vinegar to "sweeten" them. Peel and slice the potatoes, put a layer of them in the serving bowl, add onions, parsley, tuna, salt and pepper (and capers), drizzle some oil and keep on layering the same way. Place the sliced eggs and olives on top and put the dish in the fridge to marinate for an hour. Do not toss the salad.

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When it's hot outside and you don't feel like cooking , here's a recipe for a delicious and filling salad.

Ingredients for 4

5-6 boiled cold potatoes ( I cook on purpose a couple of extra potatoes and use them the next day for this salad)

250-300 g tuna (drained from its oil)

1 onion

2-3 hard boiled eggs

a dozen olives (I love Gaeta olives)

capers (optional)

parsley

vinegar

salt and pepper

olive oil (I always use extra virgin olive oil)

Slice onions and put them in a bowl with a little bit of wine vinegar to "sweeten" them. Peel and slice the potatoes, put a layer of them in the serving bowl, add onions, parsley, tuna, salt and pepper (and capers), drizzle some oil and keep on layering the same way. Place the sliced eggs and olives on top and put the dish in the fridge to marinate for an hour. Do not toss the salad.